There is something, don’t quite know what, which gives this almost regal allure to beets. It is probably the intensity of its color which is so appealing to somebody as visual as myself, but there is more to that.The truth is, I despised beets through out my childhood, but this eventually changed… In this recipe the sweetness of the beets agains the peppery bitterness of the arugula is simply a winning match. I use homemade ricotta which is easy to make and so much more delicious then most store-bought varieties. I will include the recipe in a future post.
6 baby beets 250 g of arugula 1 small red onion sliced 100g ricotta cheese strained though a cheese cloth 1Tbs of sliced almonds 2Tbs lemon juice 4Tbs extra virgin olive oil salt and peper to taste
For the dressing, whisk together the oil, lemon juice, the salt and the pepper.
Wash and dry the arugula and season it in with 2 Tbs of the salad dressing in a bowl. Arrange it in a large plat dish . Boil, peel and cut the beets on wedges. Place them over the arugula. Sprinkle the sliced onion and the ricotta on top. Drizzle the rest of the dressing over the salad and finish it with the sliced almonds.
Photography by Zachary Saitoti
This recipe was featured in Healthy Woman Magazine in March 2015.